Description
These Chewy Pumpkin Snickerdoodle Cookies blend the classic cinnamon-sugar coating of snickerdoodles with the moist, spicy warmth of pumpkin and fall spices. Soft and chewy with a hint of autumn flavors, these cookies are perfect for cozy gatherings or festive treats.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until everything is fully incorporated and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves evenly distributing the spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet pumpkin mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Prepare Coating: In a small bowl, stir together the granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
- Form Dough Balls: Shape the dough into balls approximately 1.5 tablespoons each for uniform cookie size. Roll each ball evenly in the cinnamon-sugar coating.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft and chewy for the perfect texture.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely and set.
Notes
- For softer cookies, don’t overbake; centers should remain slightly soft.
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Chilling the dough for 30 minutes before shaping can reduce spreading, if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding an additional egg yolk can increase chewiness if preferred.
